Sun-Dried Tomato and Artichoke Frittata

A frittata is an Italian version of an omelette where the eggs are poured over the filling ingredients as opposed to being folded inside. It makes a perfect choice for a late-night dinner, satisfying but still on the light side. You can be as creative as you like with the filling ingredients – this recipe combines artichoke hearts, sun-dried tomatoes and crumbled goat cheese.

Instructions

Preheat the oven to 425°F.

Using a oven-safe, 10-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and sauté just until fragrant, 1 minute longer.

Add the sun-dried tomatoes and artichoke hearts, combine well and continue cooking until any liquid has evaporated and the mixture is heated through, 2 to 3 minutes longer. Season to taste with salt and pepper.

While the vegetables cook, crack the eggs into a mixing bowl and whisk together with the half-and-half until light and frothy.

Pour the eggs over the tomato-artichoke mixture, add the parsley and stir to combine.

Using a rubber spatula, continue to stir and scrape the bottom of the pan until the eggs form large, wet curds, 2 to 3 minutes. Smooth the mixture so it’s evenly distributed in the pan and stop stirring for about 30 seconds to allow the bottom to set. Remove from the heat and sprinkle the cheese over the top of the frittata.

Bake until the frittata is puffed and golden and the cheese has melted, 5 to 7 minutes. Remove from the oven and let stand for about 5 minutes. Use a spatula to loosen the frittata around the edges and gently slide it onto a serving platter. Cut into wedges and serve immediately.

Notes

Recipe Notes:

Frittata reheats really well, so feel free to wrap up any leftovers for lunch the next day. For best results, wrap individual wedges in aluminum foil and reheat in a 350°F oven for about 10 minutes.

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